Velvety Squid, Chorizo and White Bean Stew
1 tablespoon olive oil (not extra virgin, its smoke point is too low)
250 inches g/4oz Spanish or portuguese style chorizo, casing removed, cut half then sliced
1 stalk celery, finely chopped.
12 ounces squid tubes and tentacles, (cleaned) cut into 1" rings, beak removed from tentacles
1 large yellow onion, sliced 1/4 thick
5 large cloves of garlic, sliced thinly
1 1/2 cans of same, already soaked)
1 teaspoon chilli flakes
1 tablespoon tomato paste/puree
4 large, salted anchovy fillets, chopped*
1 1/2 teaspoons sea salt or to taste
grated zest of one lemon (keep the flesh for later)
small handful fresh flat leaf parsley, finely chopped
In a med- high sautee pan, heat the olive oil
Sautee for 4-5 mins until the celery softens.
Allow to cook for about another half hour at a low simmer.
Will warm your frostiest cockles.